The purpose of this requirement sheet is to provide guidance regarding the minimum standards for seasonally-permitted indoor and outdoor food service.

1. Definition: A facility providing food to the final consumer, operated by the person listed on the permit, and in a single designated location. The seasonal health permit is valid for the designated season between 120 and 240 days and not necessarily associated with any special event.
   
   
2. Purpose: The purpose of this type of permit is to allow food service establishments to serve food to the public on a routine basis for a period of time that is less than an annual permit and the food service and handling that is limited by the Southern Nevada Health District to preserve food safety to the maximum extent possible.
   
   
3. Types: Seasonal Food Service Permits are subcategorized as indoor and outdoor, and also as packaged foods/non-potentially hazardous foods (non-PHF), packaged foods/potentially hazardous foods (PHF), food-handling (non-PHF), and food handling (PHF).
   
   All seasonal permits must:
   
   
   1. Meet all applicable requirements of Chapter 14 Seasonal Food Establishment of the Regulations Governing the Sanitation of Food Establishments.
      
      
   2. Be site-specific.
      
      
   3. All food products must be from an approved source. Same day receipts shall be available at the request of the Health Authority for those operators without a permitted commissary.
      
      
   4. Have NSF or equivalent equipment, wares, and food contact surfaces, where applicable.
      
      
   5. Be within a reasonable distance of an approved restroom (functional toilet, hot & cold pressurized water service, dispenser-fed soap & towels, ventilated with self-closing door). Use authorization letter or lease required from restroom owner. Access to the restroom shall be available during all hours of operations of the seasonal permit.
      
      
   6. Have either an on-site or remote permitted support kitchen/commissary (use authorization letter required from support kitchen/commissary permittee), that is capable of supporting the proposed operation (operation plan must be submitted in writing). All food transport equipment must be National Sanitation Foundation International (NSFI) or equivalent, and capable of maintaining required temperatures and providing protection from contamination. All equipment and wares must be transported to the support kitchen for cleaning.
      
      
   7. Be capable of maintaining required temperatures and protection from contamination for all food products.
      
      
   8. Submit for approval a list of all menu items to be served. The Health Authority may restrict menu items considered “high risk” foods, based on the equipment and operation proposed. Changes to menu items shall not be done until approved by the Health Authority.
      
      
   9. Specific Requirements:
      
      
      1. Packaged foods (non-PHF):
         1. Packages may not be opened (no sampling);
         2. Packages may not be stored on the floor/ground/pavement, & must be otherwise protected from contamination.
            
            
      2. Packaged foods (PHF):
         1. Above (1) (a) & (b);
         2. NSFI or equivalent refrigeration or hot-holding equipment with approved power source.
         3. Health cards required
            
            
      3. Food-handling (non-PHF):
         1. NSFI or equivalent refrigeration or hot-holding equipment with approved power source.
         2. A commercially-constructed self-contained or permanently plumbed hand-washing station with hot & cold water service under pressure. A self-contained hand-washing station must be NSFI or equivalent, and must be capable of containing at least 5 gallons of potable water, 2.5 gallons of hot-water, and 7.5 gallons of waste water. (Make-shift hand washing set-ups are not acceptable for commercial seasonal permits.)
         3. May be required to have support kitchen on-site, depending on risk level of specific menu items.
         4. Adequate vermin control must be present and open-air food handling may be conditionally limited on the permit.
         5. Outdoor operation must have overhead protection.
         6. Both indoor & outdoor operations must provide customer interface food-shield protection.
         7. Support kitchen must be capable of disposing of waste water at an approved mop-sink.
         8. Health cards required
            
            
      4. Food handling (PHF):
         1. All of the above (3);
         2. Facility may be required to have a rinse/dump-sink in addition to the hand-washing station noted in item 3b above, meeting the same requirements.
         3. A food establishment plan review application worksheet must be completed for this subcategory, and must include a comprehensive operational food-handling plan and menu review.
            
            
4. Applicants will be charged a plan review fee & permit fee for a category 69, Seasonal Permit, for each application submitted, and a plan review meeting will be held to determine if the applicant can meet the equipment, infrastructure, and operational requirements provided in the preceding sections.
   
   
5. Applicants for seasonal permits that represent “Non-Profit” or “Not-For-Profit” organizations (proof of status required), whose sales benefit the organization 100 percent, and whose workers are volunteers, may be exempted for the equipment requirements listed in the above sections for their category provided the applicant can operate safely with the equipment proposed. Plan review fees may be waived based on the following criteria:
   
   
   1. The proposed menu shall be reviewed. Menu restrictions may apply based upon equipment exemption; Operation is limited to low-risk foods only.
      
      
   2. Non-profit applicants:
      1. Must meet all operational requirements listed in the above sections for their category as determined by application;
      2. Must have at least one designated “person-in-charge” onsite with a valid health card when in operation.
      3. May not return prepared foods (leftovers) from a commissary for a second day of sale.
      4. May be exempted from the commissary storage requirements if their operational plan states that all products sold are purchased the day of the event and are not brought back for sale following storage in an unpermitted location. Same day receipts shall be available at the request of the Health Authority for those operators without a permitted commissary.
         
         
6. Pool Deck Seasonal Permits: Extra care must be taken when evaluating and approving seasonal for food or beverages on pool decks & within pool barriers. Food or beverage areas within pool barriers must be approved by the health authority per NAC 444.288, and therefore certain requirements & restrictions for pool area safety must be imposed. In addition to the seasonal requirements, the following will be required for operations on pool decks & within pool barriers:
   
   
   1. No glass or breakable items will be allowed;
   2. Bars must be located as far as reasonably possible from the edge of the pool, preferably on the raised rear deck areas well away from the pool. Units may never be within 4’ of the pool - this is the “wet” deck area & must remain unobstructed;
   3. Seasonal units may not be placed so as to obstruct access to the pool deck, or placed so as to obstruct the use of necessary fixtures such as showers and water fountains;
   4. Seasonal units may not be placed in any location where there is standing water;
   5. Seasonal units must be broken down & stored, or covered & protected, when not in use;
   6. All electrical connections for seasonal units must be GFCI protected and testable, and temporary electrical runs must not pass across walkways used by bathers or in wet areas such as deck drains;
   7. An operations plan similar to those required for permanent outdoor bars must be completed and contain all of the items noted above, including a statement that management will not permit food or drink to be consumed within 4’ of any pool or spa.

*Excerpt from the Southern Nevada Health District Regulations Governing the Sanitation of Food Establishments.